Shared by DeniseM
I love Ree Drummond, the Pioneer Woman. When my son was going to school at Texas A&M University, Ree Drummond‘s daughter was also there in her last year. I told him he must find her and marry her! Much to my chagrin, he did not do that! Ha! Anyway, I still love Ree’s recipes, but bless her carby heart, she doesn’t cook very low carb most of the time. Every once in a while she will think healthier, but not very often. So I have a lot of fun ketofying what she makes. That’s what I did with this recipe for White Clam Pizza. My finished version looks nowhere like hers, but she gave me the idea of putting the clams on the pizza so I need to give credit! I’ll tell you how I altered her recipe below.
This was my White Clam Pizza. 🍕
Here is Ree’s. 😊
As you can see, my version is very different, but her recipe is what inspired me.
I first did not make the carby pizza dough, but I bought a cauliflower crust from Walmart by Cauli’flour Foods (2 crusts for $9.96). I like this brand of crust. One-third of the crust is only 3 carbs with good, clean ingredients. So I baked the crust for about 7-8 minutes. I did bake it at 350 degrees, not 375 as the package recommended because I didn’t want it to get too brown.
Ree’s version didn’t have any sauce, but I thought I would like it better with some Alfredo sauce on it, so I used some Rao’s Alfredo sauce, about three tablespoons. Then I sprinkled mozzarella on top, as much as you like, then added the clams according to Ree’s recipe. I also added some leftover cooked ground pork and shrimp I had in the fridge, chopped bacon, and sautéed mushrooms. Sprinkled everything with shredded parmesan cheese and strips of basil. Put it back in the oven until the cheese melted, about five minutes.
This was so delicious! Hope you can make a pizza with clams and whatever toppings you like! 🍕
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